RomanItalian
Pasta with Artichokes
by Davide De Vita · 55.3K subscribers on YouTube
A quick and delicious pasta dish where artichokes are both fried and turned into a creamy puree, finished with pecorino cheese and mint.
- Difficulty
- medium
Ingredients
9 items- CarciofiUse about 4-6 artichokes; some for frying, some for puree
- LemonFor rubbing artichokes and acidulated water
- Olive OilFor frying and sautéing
- Garlic1 clove
- MintFresh mint leaves, a few sprigs
- WaterFor cooking pasta and deglazing
- PastaShort pasta like rigatoni or penne, about 100g per serving
- Pecorino RomanoGrated, to taste
- SaltTo taste
Method
- Clean the artichokes: remove the outer leaves, clean the stem trying to keep as much as possible, rub with lemon to prevent oxidation, cut off the tips, halve and remove the choke. Soak in lemon water.
- Finely slice two artichokes, dry them, and fry in olive oil for 3-4 minutes until golden. Set aside.
- In a pan, sauté a garlic clove in extra virgin olive oil.
- Slice the remaining artichokes very finely, add to the pan with salt, mint, and a splash of cold water. Cook until tender.
- Meanwhile, boil water and cook the pasta.
- Once the artichokes are cooked, remove the mint. Blend some of the artichokes into a puree (leave some whole in the pan).
- Add the puree to the pan with the whole artichokes. Lower the heat and mantecare with pecorino romano and finely chopped mint leaves.
- Serve the pasta topped with the fried artichokes.
Davide De Vita
Home cook55.3K subscribers on YouTube14.3M total channel viewsCiao, sono Davide De Vita. In questo canale cucino e parlo di cose interessanti :D
